ServSafe: FSMS-Food Safety Management Systems

ServSafe: FSMS-Food Safety Management Systems

9th - 12th Grade

12 Qs

quiz-placeholder

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ServSafe: FSMS-Food Safety Management Systems

ServSafe: FSMS-Food Safety Management Systems

Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Anna Guzauskas

Used 1+ times

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12 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

The purpose of a food safety management system is to:

keep all areas of the facility clean and pest free

prevent foodborne illnesses by controlling risks and hazards

identify, tag, and repair faulty equipment within the facility

use the correct methods for purchasing and receiving food

2.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

HACCP stands for

Hazard Analysis Critical Control Position

Hazard Analysis Condition Control Position

Hazard Analysis Condition Control Point

Hazard Analysis Critical Control Point

3.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

The temperature of chili is checked during holding. The chili has not met the critical limit and is thrown out according to house policy. Throwing out the chili is an example of which HACCP principle?

Corrective Action

Verification

Hazard Analysis

Monitoring

4.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A chef sanitized a thermometer and then checked the temperature of a soup that was being hot-held and realized the temperature was only 120 degrees, which did not meet their operations critical limit of 135 degrees. The chef recorded the temperature in the logbook and reheated the soup to 165 degrees for 15 seconds. Which was the corrective action?

Checking the critical limit

Recording the temperature in the log book

Reheating the soup

Sanitizing the thermometer probe

5.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

What does an operation need if they want to smoke food as a way of preserving it?

Crisis-management plan

Variance from the local regulatory authority

Food safety certificate

ServSafe Certificate

6.

MULTIPLE CHOICE QUESTION

3 mins • 1 pt

A managers responsibility to actively control risk factors for foodborne illnesses is called:

Food safety management

Active managerial control

HACCP

Quality control and assurance

7.

MULTIPLE CHOICE QUESTION

2 mins • 1 pt

A pest-control program is an example of a(n)

Workplace safety program

Food safety program

HACCP program

Active managerial control program

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